Roast Spicy Chickpea Salad with Ballymaloe Honey & Mustard Dressing
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Servings
4 people
Servings
4 people
Roast Spicy Chickpea Salad with Ballymaloe Honey & Mustard Dressing
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
4 people
Servings
4 people
Ingredients
  • 60 g Feta cheese
  • 400 g Tinned chickpeas (drain, wash, dry)
  • 1 tsp paprika
  • 1/4 tsp cayenne
  • Pinch of salt
  • 2 tbsp olive oil
  • 1 large red pepper
  • 2 thin slices of lemon
  • 1/4 Red Onion (finely sliced)
  • 12 large, stoned green olives (cut in half)
  • Salad Leaves
  • Ballymaloe Honey & Mustard Dressing
Units:
Instructions
  1. Preheat the oven to 230°C.
  2. Place the dried chickpeas, paprika, cayenne and a generous pinch of salt into a mixing bowl, pour over a tbsp of oil and toss to coat evenly.
  3. Place on a baking sheet and roast for 10 minutes, then shake the chickpeas and roast for a further 10 minutes.
  4. Once crispy, allow to cool.
  5. Turn the oven to 250°C.
  6. Rub a tsp of olive oil over the red pepper, place on a tray and roast for 25 minutes (turning every 5 minutes).
  7. In a large frying pan, heat a tbsp of olive oil, add in the lemon slices and char them on both sides. Once ready remove to a plate and cool.
  8. Toss the mixed leaves and Ballymaloe Honey & Mustard Dressing in a large bowl and divide between 4 plates.
  9. Split the Feta into 4 and crumble it onto the salad.
  10. Add a large tbsp of the spiced roast chickpeas, red onions and green olives.
  11. Drizzle half a tsp of Ballymaloe Honey & Mustard Dressing over each plate.
  12. Finish by finely chopping the caramelised lemon pieces and adding on top of each.